Farmers Market Lunch

The return of summer means the return of the Wakefield Farmers Market. The market runs through the summer, and every Saturday morning we head on down to check out fresh, local produce, eggs, fish, farm-raised meat, fresh baked goods and all the other vendors. If you can find a local farmers market I definitely recommend you check them out.

This weekend was the first Farmers Market of the season. We headed down and grabbed a full backpack worth of produce and a loaf of sesame bread. When we got home it was time to whip up a Farmers Market Lunch of grilled cheese with tomatoes and pea spread. All the ingredients we used could have been purchased at the Farmers Market (I already had mozzarella cheese in the fridge but fresh mozzarella can be found at the market every weekend).

Using local ingredients is a great way to support local farmers and merchants. Additionally, you can ask the vendors about the ingredients they used. And you can feel good that less fuel was used to deliver the food from the farm to your kitchen.

Ingredients:

1 tomato, sliced

3 ounces of mozzarella, sliced

pea spread

4 slices of sesame bread

Spread the pea spread on 2 slices of sesame bread. Place the tomatoes on top of the spread. Add the mozzarella. Top with the second slice of bread. Spray the sandwiches with non-stick spray.

Heat a non-stick pan over medium heat. Place the sandwiches in the pan and place a cast iron skillet on top of the sandwich. Cook 4-5 minutes on the first side, until browned. Flip and cook 4-5 minutes on the other side until browned and the cheese is melted. This is a delicious and gooey grilled cheese sandwich.